Use of mono- and sesquiterpenes for characterisation of mountain cheeses by Giuseppe ZEPPA, Manuela GIORDANO, Marta BERTOLINO, Vincenzo GERBI

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Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects by Giuseppe Zeppa, Martina Tedesco, Marta Bertolino, Betül Çilek Tatar

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Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds by Carolina Cantele, Martina Tedesco, Daniela Ghirardello, Giuseppe Zeppa, Marta Bertolino

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Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin by Manuela Giordano, Marta Bertolino, Simona Belviso, Daniela Ghirardello, Giuseppe Zeppa

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Antioxidant Effects of Hemp (<i>Cannabis sativa</i> L.) Inflorescence Extract in Stripped Linseed Oil by Carolina Cantele, Marta Bertolino, Fatema Bakro, Manuela Giordano, Małgorzata Jędryczka, Vladimiro Cardenia

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Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose by Olga Rojo-Poveda, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, Marta Bertolino

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Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties by Maher Kahlaoui, Marta Bertolino, Letricia Barbosa-Pereira, Hayet Ben Haj Kbaier, Nabiha Bouzouita, Giuseppe Zeppa

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In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell by Carolina Cantele, Olga Rojo-Poveda, Marta Bertolino, Daniela Ghirardello, Vladimiro Cardenia, Letricia Barbosa-Pereira, Giuseppe Zeppa

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Physico-Chemical Characterization of Tunisian Canary Palm (<i>Phoenix canariensis</i> Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits by Mohamed Turki, Letricia Barbosa-Pereira, Marta Bertolino, Ismahen Essaidi, Daniela Ghirardello, Luisa Torri, Nabiha Bouzouita, Giuseppe Zeppa

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Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models by Olga Rojo-Poveda, Letricia Barbosa-Pereira, Charaf El Khattabi, Estelle N.H. Youl, Marta Bertolino, Cédric Delporte, Stéphanie Pochet, Caroline Stévigny

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